I actually cannot believe that I tried pesto for the FIRST time this summer. I’m not sure what took me so long, but I have really been missing out!
If you aren’t familiar with pesto, it’s a sauce that’s usually made from basil, pine nuts, olive oil, and lemon juice. Some pestos also use parmesan cheese, so if you’re looking for some at the grocery store and are dairy-free or vegan, be sure to read the label!
As a nutritionist, a simple guideline I like to follow with meals it to make sure I incorporate at least 3 different colours and include a source of protein. In this pasta I used yellow zucchini, green kale, and red sun dried tomatoes. And for the source of protein, I opted for chickpeas! Different coloured veggies provide different nutrients, and also makes the dish look more visually appealing.
Here’s the recipe:
- 2 cups dry rotini pasta – I used brown rice pasta
- ¼ cup vegetable broth
- ½ cup chickpeas
- 1 tbsp olive oil
- 1 large or 2 small yellow zucchinis, cubed
- 1 tsp garlic powder
- Salt & pepper
- 3 cups kale, washed and chopped
- ¼ cup sliced sun-dried tomatoes
- ~ ¼ cup pesto
- Cook pasta according to package instructions, then drain and rinse with cold water.
- In a large saucepan, add the vegetable broth and chickpeas. Bring to a simmer and cook until no vegetable broth is left in the pan.
- Add the olive oil, diced zucchini and a pinch of salt & pepper, and mix to combine then cover the pan with a lid to cook for 3-5 minutes, or until soft.
- Add the kale and cover with a lid again. Cook until the kale has darkened in colour and softened.
- Stir in the sun-dried tomatoes and pasta, and your desired amount of pesto.